Zoodles in Tomato and Cashew Cream Sauce Recipe (Vegan)
Overview
Delight in the simplicity and richness of our Zoodles in Tomato and Cashew Cream Sauce, a perfect blend of fresh ingredients that promises a satisfying meal while keeping it light and nutritious. This vegan recipe combines spiralized zucchini with a luscious tomato and cashew sauce, making it a wonderful choice for a weeknight dinner or a refreshing lunch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green zucchini (spiralized) | 2 |
| Onion (chopped) | 1 |
| Garlic cloves | 2 |
| Blanched tomatoes (pureed) | 3 |
| Cashew nuts (ground to paste) | 1/4 cup |
| Dried basil leaves | 1/4 teaspoon |
| Dried oregano | 1/4 teaspoon |
| White pepper powder | 1/4 teaspoon |
| Extra virgin olive oil | 2 teaspoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 5g |
| Carbohydrates | 15g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Fat | 15g |
| Saturated Fat | 2g |
| Sodium | 220mg |
Preparation and Cooking Instructions
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Prepare the Zoodles: Begin by washing your green zucchinis thoroughly. Using a manual spiralizer, transform the zucchinis into thin noodle-like strands, known as zoodles. Set them aside for later use.
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Blanch the Tomatoes: In a medium-sized saucepan, bring water to a boil and gently add the blanched tomatoes. Allow them to simmer for approximately 10 minutes, which will soften the skins. After the time has elapsed, remove them from the water, peel off the skins, and blend the tomatoes into a smooth puree using a mixer grinder. Set this aside.
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Make the Onion and Garlic Paste: In the same mixer grinder, combine the chopped onion and garlic cloves to create a fine paste. This will enhance the flavor profile of the sauce. Set aside.
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Prepare the Cashew Cream: Take the cashew nuts and blend them with a small amount of water to achieve a smooth paste. This creamy component will add richness to the sauce.
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Cook the Sauce: Heat the extra virgin olive oil in a large pan over medium heat. Add the ground onion and garlic paste to the pan, sautéing until the raw aroma dissipates and the mixture becomes fragrant, approximately 3-4 minutes. Next, pour in the blanched tomato puree and bring the mixture to a rolling boil. Once boiling, add the dried basil, oregano, white pepper, and salt. Lower the heat and let it simmer for an additional 5 minutes, allowing the flavors to meld beautifully.
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Cool the Sauce: Once the sauce is cooked, turn off the heat. Allow it to cool to a lukewarm temperature or room temperature. You can expedite the cooling process by placing the saucepan in a larger bowl filled with cold water.
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Combine and Serve: After the sauce has cooled, stir in the prepared cashew cream until well combined. Gently fold in the spiralized zucchini, ensuring each strand is well-coated with the flavorful sauce.
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Presentation Suggestions: Serve your Zoodles in Tomato and Cashew Cream Sauce as a light main course, perhaps alongside cheese balls with capsicum or baked poblano chili rellenos for a more substantial meal. For dessert, consider offering struffoli, a delightful Italian treat, to round out the dining experience.
Enjoy your delicious and healthy Zoodles in Tomato and Cashew Cream Sauce, a wonderful addition to your vegan repertoire that showcases vibrant flavors and nourishing ingredients!
